上海雲吞做法
１.將白菜仔洗淨，待用。
２.將鹽及糖加入免治豬肉中，醃上１小時。
３.煲水，將白菜仔煮熟，並切碎。待用。
４.將白菜仔及免治豬肉混合，並向同一方向拌勻。
５.以上海雲吞皮包雲吞。
６.煲水，水滾後才放雲吞，煮10分鐘，撈起備用。

做法
１.將白蘿蔔洗淨，去皮並切絲。待用。
２.將鯽魚洗淨，待用。
３.燒熱鑊，加少許油，加入薑片及鯽魚，煎至外皮金黃。
４.煲水，將蘿蔔絲煮２分鐘。
５.煲6碗水，加入鯽魚及蘿蔔絲，大火煲20分鐘，蘿蔔絲鯽魚即成。
６.最後加入上海雲吞再煮３分鐘即成。

Method for Shanghainese Wonton
1.Wash the pak-choi, set aside.
2.Marinated the minced pork with salt and sugar for 1 hour, set aside.
3.Boil water, cook the Pak-Choi, then finely chopped the pak-choi,set aside.
4.Mix the minced pork and chopped pak-choi, stir in the same direction.
5.Put enough filling on each sheet of Shanghainese Wonton wrapping, shape to make wonton, seal well.
6.Boil water, cook the Shanghainese Wonton with boiling water for 10 minutes, drian and set aside.

Method
1.Wash the white radish. Peel the white radish and shredded.
2. Wash the Crucian carp. Set aside.
3.Heat the wok, add some oil, add some sliced ginger and Crucian carp, fry until the fish look golden.
4.Boil water, cook the white radish for 2 minutes.
5.Boil 6 bowls of water, add the Crucian carp and shredded white radish, boil 20 minutes with high heat. The Crucian carp white radish soup finished.
6.Add the Shanghainese Wonton and cook for 3 minutes, Serve.